Jenn Haney Recipe Reviews (Pg. 2) - Allrecipes.com (1075002)

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Jenn Haney

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Fruity Curry Chicken Salad

Reviewed: Sep. 10, 2011
It's my go to chicken salad receipe. The curry powder give it a nice kick. It's even better the next day. Sometimes I'll leave out the celery until just before we use it so that the celery is nice and crispy.
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3 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Sep. 10, 2011
Great Recipe! Very flavorful. My husband had never eaten aspargus so I thought I'd try this recipe. He LOVED it! We omit the lemon juice.
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2 users found this review helpful

Peach Ice Cream

Reviewed: Sep. 10, 2011
Almost too sweet. My guess is you will have to reduce your sugar based on how sweet your peaches are. I'm giving it a 3 because it wasn't bad but it wasn't great.
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Egg Noodles

Reviewed: Sep. 10, 2011
My grandmother makes egg noodles so I thought I'd give these a try. Not even close to my grandmother's recipe. Sorry.
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3 users found this review helpful

Spinach Chicken Parmesan

Reviewed: Sep. 10, 2011
Didn't care for it. Sorry. Look at ingredients before you try it folks. This had no flavor. Very bland with a bunch of spinich on top (and I love spinich). Some garlic and a bunch of seasoning might improve it. And maybe cream the spinich so that it's not this big heavy glob of green on your chicken. Season! Season! Season!
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Marinated Tomato Salad

Reviewed: Sep. 10, 2011
I had been eating A LOT of tomatoes and was actually getting sick of them, but I had one last fresh from the garden tomato that I did not want to let get bad. So, I tried this recipe, which is very tangy and delicious, and was not disappointed. The best part (I thought) was that the tomato actually got "pickled" and kept for quite some time in the refrigerator after I made this. Great recipe! Thank you for sharing!
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Janet's Rich Banana Bread

Reviewed: Sep. 10, 2011
THE BEST BANANA BREAD RECIPE I'VE EVER TRIED! This is now the only recipe I use for Banana Bread. I loved it so much that I gave the recipe to my Mother (who has made banana bread all my life) so that she could start using this recipe instead of the one she has been using. I don't know how it happens but the top of the bread gets a little crispy crunch topping and the inside stays moist and flavorful. YUMMO!!!
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Light and Fresh Dressing

Reviewed: Aug. 15, 2011
It's like a sweet and sour with a little zip. Love it! Be prepared. It made about 4c of dressing so we have plenty for future salads. If you're just looking for a dressing for tonight though you may want to recalculate with fewer servings.
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City Chicken

Reviewed: Aug. 15, 2011
I've had better City Chicken. Sorry. I gave it four stars because my family liked it. I'm not saying it wasn't good. It was good, but I've had better.
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4 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 15, 2011
I made this for the first time last night. It was very good. My family (husband and 16 year old daughter) enjoyed it. We had a lot of leftovers but I consider that a good thing since I made it on a Sunday and now we all have lunch for at least a couple of days. I had never cooked Eggplant before and there are a few things I would change the next time I make this. Some of the reviewers said to slice your eggplant 1/4" thick. If you slice them to 1/4" you may have portions of eggplant that are still chewy instead of pliable. I would slice it thinner next time. And you don't need to slice it into rounds. You could slice it lenthwise if you wanted to. Also, I did sweat my eggplant slices but make sure you rinse them really well to get the salt off when you're done. The eggplant will retain a little of the salt when you rinse it but if you don't rinse it well it will retain a lot of the salt flavor. The 4c of breadcrumbs turned out to be twice as much as we ended up using so I would only use 2c next time. We needed 4 eggs instead of 2. I added ricotta to my cheese mixture. I forgot to add the basil but I don't think it took much away from the dish. My husband has had Eggplant Parmesan before and he said it's the best he's had. It was pretty tasty, and would be be a better choice for those lasagna lovers who are trying to cut pasta/carbs from their diet.
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Stuffed Green Peppers I

Reviewed: Aug. 1, 2011
Excellent recipe. I will def be making these again. I didn't alter the recipe much. I like my peppers a little on the sweet side so I threw a tbsp or so of sugar into the boiling water with my peppers. I used ground turkey 97% lean (to make it a little more diet friendly). I also didn't follow the boiling time of the peppers. Everyone's peppers aren't going to be created equal. Pepper thickness will vary and therefore the time it takes to get them slightly tender will also vary. I cooked the peppers until they were able to be pierced fairly easily with a fork. Keep in mind when testing your peppers that they will be also cooking in the oven for 35 minutes so don't overcook them when boiling. Other than the above, no changes were made and the end result was DELICIOUS! The only reason my family of three (myself included) had one pepper leftover was because we were STUFFED. : ) But I had that leftover pepper for lunch today and it was still amazing.
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Chicken Souvlaki Gyro Style

Reviewed: Apr. 3, 2011
My husband and daughter loved this. There was only one problem. No leftovers. Darn! I'll have to double the chicken in the recipe next time.
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5 users found this review helpful

Lemon Curd

Reviewed: Mar. 13, 2011
Use this to fill my vanilla cupcakes before I frost them with lemon buttercream frosting. Mmmmmmmmm!!!!
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Sep. 4, 2010
We loved it.
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Sep. 4, 2010
It was ok.
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Slow Cooker Turkey Breast

Reviewed: Jul. 17, 2010
Ok, here the thing with this one. If you are dying to have turkey (or you need to cook some turkey for another recipe you'd like to make) and you don't want to go to all the trouble typically associated with making a turkey then use this recipe. My turkey turned out okay but it was kind of dry and not very flavorful. However, if you want a "turkey" I recommend you skip this recipe and cook one the old fashioned way. Last Thanksgiving I used the "out of this world turkey brine" recipe from this website (because I'd heard so many wornderful things about brining). It was the BEST turkey I ever ate, let alone made. Highly recommend brining.
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Slow Cooker Chicken and Dumplings

Reviewed: Jun. 22, 2010
Yum-o!
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Slow Cooker Chicken Stroganoff

Reviewed: Jun. 19, 2010
Very easy to make. Didn't change a thing. My family loved it. There weren't any leftovers so you may want to double the recipe if you want leftovers.
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Meatball Nirvana

Reviewed: Mar. 27, 2010
OMG! Made these with ground turkey. The fam LOVED them! I was looking for a good meatball recipe with flavorful meatballs and I found what I was looking for here. Thanks for sharing!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Aug. 3, 2009
These were a big hit at our house! I made one substitution. Instead of cream cheese I used Tofutti's Better Than Cream Cheese product (Whole Foods carries it). Before you say EWWWW I have to tell you that my cheese loving husband also said EWWWW. He had it in his mind not to like these before I made them. To please me, he tried them. And HE LOVED THEM AND WANTED MORE (so I shared the last one with him)! We could not tell a difference between cream cheese and this product so I felt I had to share that with you all. No dairy, No Butterfat, No Cholesterol, No Hydrogenated Oils. A 2 tbsp serving is 60 calories, 5g fat (2g Sat.), 120mg sodium, 2g carb, 1g protein. Compare that to regular cream cheese which has 83 Cal per oz, 8g fat per oz (5g Sat.),25mg Cholesterol, 188mg Sodium. The carbs and protein are very similar. If you're a Vegan (we're not but we're trying to cut down on our dairy consumption) or you're allergic to dairy or you're lactose intolerant you can still have these mushrooms and not miss out on anything. Thanks for sharing the recipe Angie!
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